Salsa Soup

Salsa Soup- one with lots of sour cream added :)

2lb beef roast, cubed (about 1/2" cubes- bite sized)
1/2 C. Onion, chopped
3 Garlic cloves, chopped finely
1/2 C. Carrots, diced
2 C. Corn, cooked
2 Bell peppers, any color, diced
2 C. cooked beans (I used pinto and red beans. Black would also be nice)
2 Cans Stewed tomatoes (I cut up the larger chunks)
6-8 C. Water (Depending on how much broth you want. I used 6 cups)
6-8 Bullion cubes (enough for the water)
1T-2T Chili seasoning (to taste)

Put large pot on medium heat. Put beef in the pan, add a little salt and pepper, and cook most of the way through. Add onion, garlic and carrots. Cook until onions are transluscent. Add corn and bell peppers, allow a few minutes to incorporate. Add water, bring to a boil. Add bullion cubes, beans, tomatoes and chili seasoning. Simmer for 1/2 to 1 hour, stirring occasionally. Serve plain or topped with cheese, sour cream and tortilla chips.